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+ servings
Pasta with creamy butternut squash sauce

Pasta with creamy butternut squash sauce and mushrooms

This easy to follow pasta dish with creamy butternut squash sauce is a good go-to recipe for cold wintery days.
5 from 1 vote
Prep Time 15 mins
Cook Time 20 mins
Course Main Course
Cuisine International
Servings 4
Calories 583 kcal

Equipment

  • Hand Blender or similar

Ingredients
 
 

sauce

  • 300 g butternut squash
  • 0.5 red onion
  • 2 garlic cloves
  • 2 tbsp sage
  • 250 ml Vegetable stock
  • 0.5 lemon juiced
  • 200 ml coconut milk

mushrooms

  • 100 g oyster mushrooms
  • 0.5 red onion
  • 1 dash soy sauce

the rest

  • 400 g whole grain spaghetti
  • 4 tsp nutritional yeast noosh
  • 2 tbsp sunflower seed oil
  • 1 pinch salt
  • 1 pinch pepper

Instructions
 

Preparing the sauce

  • Cut the squash and half of the onion in small pieces. Give them into a pot with some oil and heat it to medium high heat. Add salt, pepper, sage and garlic and stir frequently until a decent amount of roast starts to show up.
  • Pour the vegetable stock (and the optional white wine) into the pot, let it simmer for at least 5 minutes with the lid on. The goal is to dissolve the sticky roast parts from the pot and integrate their flavours.
  • Turn off the heat and add the coconut milk. With a hand blender process the food until it's a smooth creamy sauce. Last, add a gentle squeeze of fresh lemon juice.

Frying the mushrooms

  • Cut the oyster mushrooms into big stripes, in the direction of the gills. Also, chop the other half of the onion into fine bits.
  • Grab a pan big enough to properly fry mushrooms. The idea is that every piece has room to fry alone without risking to drown in its own juices. If done correctly, a decent crust full of roast aromas will be the reward. So heat up the pan properly to medium high heat, add oil and start frying the mushrooms and the onions together.
  • When there is good roast coming up and you can see the mushrooms build brown and crispy edges, it's time to deglaze with a bit of soy sauce.
    Keep on frying until all liquid is gone. Remove the mushrooms from the hot pan

The rest

  • Boil the pasta.
  • I suggest to toss both pasta and sauce in one pot and distribute the sauce thoroughly.
  • The rest is plating. Pasta first, then mushrooms and then finally add as much noosh (nutritional yeast) as you like.

Nutrients per serving

Nutrition Facts
Pasta with creamy butternut squash sauce and mushrooms
Amount per Serving
Calories
583
% Daily Value*
Fat
 
20
g
31
%
Saturated Fat
 
11
g
69
%
Polyunsaturated Fat
 
1
g
Monounsaturated Fat
 
7
g
Sodium
 
297
mg
13
%
Potassium
 
812
mg
23
%
Carbohydrates
 
93
g
31
%
Fiber
 
4
g
17
%
Sugar
 
4
g
4
%
Protein
 
19
g
38
%
Vitamin A
 
8121
IU
162
%
Vitamin C
 
26
mg
32
%
Calcium
 
118
mg
12
%
Iron
 
7
mg
39
%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword Creamy, Pasta, Sauces, Squash
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